Serves: 5
Total Calories: 73

* See note below.
1 cup fresh herbs lightly packed, fresh herbs, crushed, or 1/2 cup dried (rosemary, thyme, tarragon, basil, dill, or your choice)
1/4 onion small, peeled and sliced
1 sprig parsley fresh
1 clove garlic crushed (optional)
6 peppercorns whole
1 quart cider vinegar of your choice*
Several sprigs of fresh herbs (optional)

* "Beautiful, inexpensive glass bottles are perfect for herb vinegars. Include a recipe card for a favorite salad dressing using the vinegar and a packet of herb seeds for the following spring's garden." Place herbs in a large bottle or jar that will hold at least 5 cups. Add onion, parsley, garlic, peppercorns, and vinegar. Seal tightly. Let stand at room temperature 10 days to 2 weeks to develop flavors shake occasionally.

Strain to remove herbs and bottle in sterilized gift bottles or jars. Add a sprig of fresh herb to each container. Seal tightly.

Store in a cool, dark place, up to 3 months.

*If using distilled white vinegar, add a little red wine vinegar for color.

NOTE: Herbed vinegars give special flavors to salad dressings and marinades. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste.

Nutritional Facts:

Serves: 5
Total Calories: 73
Calories from Fat: 0

More Recipes from the Holiday Cookbook Cookbook:
Cream And Mayonnaise Dressing
Deluxe Blue Cheese Dressing
Honey Mustard Dressing
Mixed Herb Vinegar
Tart Dressing (used with Winter Fruit Salad)